Vanilla-limeade ice cream pie

Yield: 8 Servings

Measure Ingredient
23 \N Chocolate wafer cookies
3 tablespoons Butter; melted
3 pints Vanilla ice cream; softened
6 tablespoons Limeade concentrate; thawed
3 drops Green food coloring




For crust, take 11 of the wafers and trim ¼" from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed ¼" pieces. Combine crumbs with melted butter; press onto bottom of 9" pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour.

For filling, spread 1 pint vanilla ice cream over frozen crust. Combine limeade and food color. Drizzle 2 tbls mixture over ice cream. Return to freezer until firm, at least 1 hour. Repeat twice. Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper.

Remove from freezer and let stand 15 minutes before serving.

From Gemini's MASSIVE MealMaster collection at

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